Curried Patty Pan Squash Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Heat oil in a large Dutch oven over medium-high heat. Add squash, onion, bell pepper, and carrot. Cook, stirring often, until onion is translucent, about 5 minutes. Add curry paste, paprika, and 1 1/2 teaspoons salt; cook, stirring often, until vegetables begin to soften, about 5 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Add broth, cover, and bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until vegetables are tender, about 15 minutes. Remove from heat.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Blend soup in batches with an immersion blender until smooth, about 1 minute.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Beat cream, lemon juice, and remaining 1/4 teaspoon salt with a hand mixer in a medium bowl on high speed until soft peaks form, 45 seconds to 1 minute.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Serve in wide, shallow bowls; garnish with lemon cream, pumpkin seeds, and oil.'}

📊 Nutrition Facts

Per serving (4 servings total)